About The Role

• The Sous Chef is responsible for assisting the Executive Chef in the daily operation of the kitchen by ensuring the highest standards of food quality, presentation, hygiene, and guest satisfaction. The role supervises kitchen associates, maintains cost controls, and ensures compliance with Hyatt brand standards and food safety regulations. The Sous Chef assumes full responsibility for kitchen operations in the absence of the Executive Chef or Executive Sous Chef.

Main Duties
Culinary Operations

• Supervise the preparation, cooking, and presentation of all food items.
• Ensure consistency in food quality, taste, and presentation according to Hyatt standards.
• Develop and implement creative menu items in collaboration with the Executive Chef.
• Monitor portion control to minimize waste and control food costs.
• Ensure timely food production during all meal periods and special events.
• Maintain recipe compliance and quality standards.

Leadership & Team Management

• Supervise, train, coach, and motivate kitchen associates.
• Prepare staff schedules and allocate duties efficiently.
• Conduct on-the-job training and performance evaluations.
• Foster teamwork and a positive working environment.
• Assist in recruitment, onboarding, and disciplinary processes when required.

Financial & Inventory Management

• Monitor food cost, labour cost, and kitchen productivity.
• Assist with purchasing, receiving, and inventory management.
• Ensure proper storage, rotation (FIFO), and stock control.
• Monitor daily requisitions and minimize food waste.

Food Safety & Hygiene

• Ensure compliance with HACCP, Hyatt food safety standards, and local health regulations.
• Maintain cleanliness and sanitation of kitchen equipment and work areas.
• Ensure proper handling and storage of food products.
• Prepare the kitchen for internal and external health inspections.

Guest Service

• Ensure all culinary products exceed guest expectations.
• Respond promptly to guest feedback regarding food quality.
• Support banquet, conference, and special event operations.
• Collaborate with other departments to deliver exceptional guest experiences.

Administration

• Complete daily kitchen reports and production records.
• Participate in departmental meetings and training sessions.
• Assist in payroll preparation and scheduling.
• Perform other duties assigned by the Executive Chef.

Qualifications

• Diploma or Degree in Culinary Arts, Hospitality Management, or a related field.
• Minimum 5 years of culinary experience in a luxury hotel or fine dining restaurant, including supervisory experience.
• Strong knowledge of international and local cuisines.
• Experience in menu planning, food costing, and inventory management.
• Knowledge of HACCP and food safety regulations.
• Proficiency in Microsoft Office and kitchen management systems is an advantage.